Style Guidelines - Cider

2017 CANADIAN BREWING AWARDS

C1. New World Cider

A new world cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance. Compared to other styles in this category, these ciders are generally relatively lower in tannin and higher in acidity. “New World” references the style, not a location.

These ciders are generally relatively lower in tannin and higher in acidity. “New World” references the style, not a location. Sweet or low-alcohol ciders may have apple aroma and flavour. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character. Acidity is medium to high, refreshing, but must not be harsh or biting. Appearance is clear to brilliant, pale to medium gold in colour. Mouthfeel is medium in body. Some tannin should be present for slight to moderate astringency, but little bitterness.

C2. Cider with Other Fruit

This is a cider with other fruits or fruit-juices added.

The cider character must be present and must fit with the other fruits. It is a fault if the added fruit(s) completely dominate. A fruit cider should not be like an alco-pop. Oxidation is a fault. Appearance should be clear to brilliant. Colour appropriate to added fruit, but should not show oxidation characteristics. Mouthfeel is substantial. May be significantly tannic, depending on fruit added. The apple character must marry with the added fruit so that neither one dominates the other.

C3. Cider with Herbs/Spices

This is a cider with any combination of “botanicals” added. Hopped ciders are included in this category. Other examples are ciders with “apple pie” spices (cinnamon, nutmeg, allspice), ginger, lemon grass, herbal tea blends, etc.

The cider character must be present and must fit with the botanicals. As with a fruit cider, it is a fault if the botanicals dominate. Oxidation of either the base cider or the additions is a fault. Appearance is clear to brilliant with colour appropriate to added botanicals. Mouthfeel is average or more. Cider may be tannic from effect of botanicals but must not be bitter from over-extraction. The apple character must marry with the botanicals and give a balanced result.

C4. Specialty Cider

This is an open-ended category for cider with other ingredients such that it does not fit any of the categories above. Examples: Barrel-aged or wood-aged cider, ice cider or applewine. Honey or maple syrup may be included.

The cider character must always be present, and must t with added ingredients. If a spirit barrel was used, the character of the spirit (rum, whiskey, etc.) must be no more than just recognizable; it must not be a substantial element of the flavour. Appearance is clear to brilliant. Colour should be that of a standard cider unless other ingredients are expected to contribute colour. Mouthfeel is average body, may show tannic (astringent) or heavy body as determined by other ingredients.

C5. New World & Traditional Perry

Perry is made from culinary/table pears for eating or cooking, or in a traditional style from pears grown specifically for cider. Pear fruit may range from mild to medium-sweet. Traditional perry will have increased tannic astringency in combination with a perception of sweetness.

There is a pear character, but not obviously fruity. Generally quite pale in appearances, slightly cloudy to clear. Mouthfeel is relatively full, with varying degrees of tannin astringency balanced with perception of sweetness. Only very slight acetification is acceptable. Oily or ropy characteristics are not acceptable.

C6. Ice Cider & Applewine

Ice Cider is full bodied, made from apple juice that is concentrated by a freezing method. Fermentation is stopped before reaching dryness. Applewine is a lighter style of cider, using additional sugar to ferment to a higher level of alcohol than in new world standard cider.

Flavours are distinctively apple and can range from dry to sweet. Iced cider has a deeper amber to gold in colour, with a sweet-tart flavor with enough acidity to prevent it being cloying. Both are higher in alcohol in comparison to other styles. Carbonation ranges from still to champagne like fine bubbles. In both cases, the character of the drink must be distinctive, with Ice Cider having higher acidity to balance the sweet fruit flavor.